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| Kitchen at the Mabel Dodge Luhan House |
If you have the time and opportunity, please join Jane Garrett this coming November 6th and 7th for a weekend exploration of "Cooking Off the Pueblo." Jane's inspiration for this event came from Pamela Martinez, a native of Taos Pueblo, who has been cooking at the Mabel Dodge for fourteen years. Together they prepared a gourmet feast menu, featuring the following dishes: Buffalo Ragout, Harvest Stew, Green Chili Corn Pudding, Roasted Seasonal Vegetables, Prune Pie, and Horno Baked Bread.
For those of you who can't attend, you may enjoy cooking vicariously using Pamela's mini book of cookie recipes (available through the Mabel Dodge Luhan House bookstore), OR if your mouth is watering by now, create your own meal using the recipe (below) for New World Stew.
And hot out of the oven, the book Mabel Dodge Luhan in Her Own Words has just been published (also available through the Mabel Dodge). This 11 x14 inch picture book, amply illustrated, includes a timeline of Mabel's life, and excerpts from her writing about the house and about Taos.
All of this talk of food and books is making me hungry. I'm off the the kitchen to ladle out some New World Stew. Then I'll put my feet up and enjoy Mabel's newest book.
Be well. Adios for now,
Liz
New World Stew
My husband Skip Miller, known as “one of the best camp cooks in the Southwest,” came up with a recipe using ingredients that originate in the Americas. (Yield approximately 12 hearty servings.)
Ingredients
2 onions, chopped
5 cloves of garlic
3 T. peanut oil (yes, it comes from the Americas)
1 pound of turkey burger
2 pounds of fire roasted green chilis
3 cups of water or broth
1 T. mountain oregano (Mexican oregano will work)
4 large potatoes
1 pound fresh or frozen corn
3 cups of cooked pinto or Anasazi beans
2 cups fresh squash
2 T. of cocoa powder
Instructions
Heat a large (gallon-size) pot. Add oil, onions and garlic. Stir until onions are wilted. Add turkey burger. Stir, break up, and cook until liquid is absorbed and turkey begins to brown. Add green chilis and water or broth, and bring to a gentle simmer.
Cut potatoes into 1 inch cubes and immerse in water. After the stock has come to a boil, add drained potatoes and oregano. Salt to taste. Just before potatoes are crisp done, add beans, corn, squash and cocoa powder. Simmer until potatoes and squash are cooked through. Add more water or broth as necessary. Salt and pepper to taste.
For more zing, add a chipotle pepper (either dry or canned) when the vegetables are added.
Ladle into a bowl and serve with tortilla chips. ENJOY!
thanks, liz.....i love everything i've ever had that jane or pamela made. it's so wonderful to have some of the recipes recorded as well as "in her own words" finally published.
ReplyDeletewish i could attend the cooking class, but will try your husband's stew.
great to have your blog for a touchstone!
I'm really enjoying this blog, Liz, having just visited last week for Michele Cassou's Point Zero painting Master Class. Were I not back in Alberta with weather much like yours, I'd be at Jane and Pamela's class as their food was out of this world!
ReplyDeleteAnd thank you, Neva and Katherine! Here's to fine cooks, good food and your feedback. Skip and I had New World Stew this evening...perfect for the season of approaching winter cold. I must say, it's a tasty one -- OH, and you can also add tomatoes, another product of the Americas.
ReplyDeleteAll best,
Liz